Asian Pasta Primavera

(2 votes)

2 tablespoons olive oil
2 tablespoons sesame or peanut oil
2 teaspoons minced ginger
2 teaspoons chopped garlic
2 teaspoons minced lemon grass
1/2 teaspoon minced kaffir lime leaves
2 cups julienned shiitake mushrooms
1 cup julienned carrots
1 cup bean sprouts
1/2 cup yellow bell pepper, seeded and finely julienned
1/2 cup red bell pepper, seeded and finely julienned
20 asparagus tips
salt and freshly ground pepper to taste
1 pound fresh ramen noodles or linguine, cooked al dente
1/4 cup light soy sauce (preferably yamasa brand)
juice of 1 lemon
Garnish:
4 ounces fresh goat cheese, crumbled
2 tablespoons Japanese plum paste
4 sprigs fresh basil
1 teaspoon black sesame seeds
1 sheet nori, julienned (optional)

Heat the olive and sesame oils together in a large heavy sauté pan, and sauté the ginger, garlic, lemon grass, and lime leaves for 30 seconds over high heat, or until lightly browned. Add the mushrooms, carrots, bean sprouts, bell peppers, and asparagus, andsauté for about 2 minutes longer. Season with salt and pepper, and remove from the heat.

Add the warm noodles or pasta to the vegetables in the pan. Toss well and season with soy sauce and lemon juice.

Serve on warm plates, and garnish with the goat cheese sprinkled around the noodles, a dollop of the plum paste on top, and a sprig of basil. Sprinkle with the sesame seeds and nori, if desired.

Serves 4



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